Tomato florentine soup

Rarely is there something worthwhile in the good old snail mail anymore, unless of course you are into bills and “the last credit card you will ever need” applications.  But whenever that Kroger logo shows up, it’s either hand picked coupons, recipes, or the best of both worlds with their magazine which is just what recently arrived with numerous delicious looking recipes in it.  Something nice and warm always stands out during the winter, and this “Italian Twist” on tomato soup fits the bill.  I increased the amount of noodles in it for a bit more volume to the soup and to soak up the flavors more, but following the exact recipe below will definitely result in a delicious bowl of soup with leftovers.  Throw some garlic bread in to soak up all that tomato soup goodness and wipe the bowl clean!

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Recipe – Serves 6


  • 1 tablespoon olive oil
  • 2¼ cups finely chopped onion
  • ⅔ cup chopped celery
  • 3 garlic cloves, minced
  • 1 cup water
  • 2 cans (14 oz. each) chicken broth (low sodium and you can adjust the salt later if needed)
  • 1 can (14 oz.) diced tomatoes, undrained
  • 1 can (8 oz.) tomato sauce
  • ⅔ cup small shell pasta, uncooked
  • 2 cups fresh spinach
  • salt and pepper, to taste
  • grated Parmesan cheese, for topping


  1. Heat oil in a Dutch oven or large soup pot over medium heat.  Add onion and celery; cook 7 minutes or until tender, stirring frequently.
  2. Add garlic, cooking for 1 minute and stirring constantly.
  3. Pour in water, broth, tomatoes and tomato sauce.  Bring to a simmer and cook for about 20 minutes, stirring occasionally.
  4. Stir in pasta and cook 8 minutes.
  5. Add spinach, cooking for a couple minutes, just until the leaves wilt and the pasta is al dente.
  6. Season with salt and pepper, as desired, and serve topped with Parmesan cheese.  Refrigerate any leftovers.

Source: Kroger